Homemade Veggie Broth

14 December 2015

Homemade Veggie Broth

Whenever I make a meal with lots of vegetables, I take all the ends and trimmings and make veggie broth. Homemade broth is so easy to make, essentially free, and saves you from lugging containers of broth from the store.

Instructions:

Place trimmings of vegetables (any kind) in a large pot.

Fill the pot with water until the vegetables are submerged.

Add salt, pepper, herbs, and seasonings to taste preference.

Gently boil the mixture allowing it to reduce to about half the volume.

Strain the remaining liquid from the vegetables.

Veggie broth can be stored in the freezer for up to a year and pulled out as needed for soups, sauces, crock-pot meals, and to cook starches like rice. Using broth in place of water in savory recipes will greatly improve the flavor of your dishes!